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A beautiful slice of Banana-Chocolate Chip Snack Cake slathered with cream cheese frosting.

Banana-Chocolate Chip Snack Cake

A moist, fluffy banana cake studded with chocolate chips and topped with cream cheese frosting.
Course Snack
Cuisine American
Prep 30 minutes
Cook 50 minutes
Total 1 hour 20 minutes
Servings 9 servings
Calories 623 kcal
Author Michelle


For the Cake

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • cups granulated sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (2 to 3 medium bananas)
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • 1 cup semisweet chocolate chips

For the Cream Cheese Frosting

  • 4 ounces cream cheese cut into 4 pieces, at room temperature
  • ¼ cup unsalted butter, at room temperature
  • 1 cup powdered sugar
  • ¾ teaspoon vanilla extract


  1. Make the Cake: Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
  2. In a small bowl, whisk together the flour, baking soda, and salt; set aside.
  3. Beat the butter and sugar with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, and beat until combined. Add the bananas and vanilla extract and beat until incorporated.
  4. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk in two additions, scraping down the bowl as needed. Using a rubber spatula, stir in the chocolate chips.
  5. Transfer the batter to the prepared pan and smooth the top into an even layer. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes, rotating the pan halfway through baking. Allow the cake to cool completely.
  6. Make the Frosting: Using an electric mixer on medium speed, beat the butter and cream cheese on medium speed until smooth, 1 to 2 minutes. Reduce the mixer speed to low and add the powdered sugar; beat until thoroughly combined, then add the vanilla extract, increase the mixer speed to medium and beat until completely smooth, an additional 1 to 2 minutes.
  7. Spread the frosting evenly over the top of the cake and serve. The cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Banana-Chocolate Chip Snack Cake
Amount Per Serving
Calories 623 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Cholesterol 93mg31%
Sodium 320mg14%
Potassium 281mg8%
Carbohydrates 85g28%
Fiber 3g13%
Sugar 58g64%
Protein 6g12%
Vitamin A 745IU15%
Vitamin C 2.1mg3%
Calcium 56mg6%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.